Basic Instructions For Couscous

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* Exported from MasterCook *

 

Basic Instructions For Couscous

 

Recipe By : Deborah Madison, Vegetarian Cooking for Everyone

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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*text only*

 

Although we treat it as a grain, couscous is actually a small, granular

pasta made of semolina. It's become a new standard in our pantry, but most

people know it only in its instant just-add-water form. Traditionally

couscous is steamed, which renders it wonderfully light and delicate and

nothing like the instant. Steaming is very much worthwhile when you have

the extra time it takes. The pilaf method-toasting the grains in oil before

adding liquid-also produces couscous with distinctly separate grainsd; not

as light as steamed, but a clear improvement over the box method and

certainly more possible on a regular basis.

 

Couscous comes in different sizes: very fine, medium, and large pearls that

resemble tapioca. The extra-fine and large grains are seldom seen outside

of Middle Eastern markets, but the medium is easy to find in boxes or bulk

bins. Couscous sold in bulk seems to be fresher than the packaged, which

I've found to be stale and offputting on more than one occasion.

Whole-wheat and light-colored couscous cook in the same amount of time.

 

Incidentally, other grains and even pasta can be steamed. Steamed bulgur

makes the most delicate tabbouleh imaginable, and combining it with couscous

makes a more interesting salad than if just one grain is used. Small grains

and bulgur cook in about the same time as couscous, and the method is the

same.

 

In " Couscous and Other Good Food from Morocco " , Paula Wolfert describes how

to steam couscous, and I more or less follow her method. I admit that I was

intimidated before I actually did it. But once you see how it works, you

can do it without giving it a second thought.

 

There's a special two-part pot for cooking couscous, but you can easily

improvise your own setup as described below.

 

Steamed Couscous Allow 50 minutes in all from start to finish. You can

leave the second steaming until just before serving.

 

MAKES ABOUT 5 CUPS

 

Put 2 cups whole-wheat or regular couscous in a large shallow bowl, cover it

with water and swish it about with your fingers. Pour off the water, let it

stand for 15 minutes, then rake the couscous with your fingers to break up

any lumps.

 

If you don't have a couscousiere, place 3 inches water in a large pot. Set

a colander or steaming unit on top and wrap a piece of damp cheesecloth

around the seam where the units meet to seal them. If they're not very

tight, dip the cloth in flour first-the steam will cook the paste, making a

tighter seal. Bring the water to a boil.

 

When steam is rising through the colander holes, dribble in the couscous.

Steam, uncovered, for 20 minutes. Loosen the seal, then empty the couscous

into a shallow dish and spread it out with a fork. Gradually sprinkle over

1 cup water in which you've dissolved 1 teaspoon salt. Lightly oil your

hands and again rake the grains with your fingers, breaking apart any lumps.

Let it stand for 10 minutes or until you're ready to finish cooking your

meal.

 

Check the water in the steamer to make sure it's boiling. Rejoin the two

units, add the couscous, and repeat the steaming process for another 20

minutes. If there's more couscous than you think you'll eat, set some aside

to use later. If you're serving it with a stew, turn the couscous into a

round, shallow serving dish, fluff it with a fork, then rake it into a

mound. Spoon your accompanying vegetables around it, then spoon the sauce

over the couscous or pass it separately.

 

Excessive Clumping: Some brands of couscous tend to form a large number of

tight lumps. If this is the case with yours, add 2 to 4 tablespoons olive

oil to the couscous first, gently working it in with your fingers. Add the

water and let the couscous stand for 30 minutes before the first steaming.

It will absorb the water as it stands.

 

Converted by MC_Buster. KES 1/12/99

 

 

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Karen S

ksonness